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Instructions
1. Prep & Preheat (10 min)
Preheat oven to 350°F (175°C).
Grease and flour a 9×13-inch baking pan or line with parchment paper.
2. Mix Dry Ingredients (5 min)
Whisk together cake flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter & Sugar (5 min)
Beat butter and sugar in a large bowl until light and fluffy.
4. Add Wet Ingredients (5 min)
Add egg whites one at a time, then stir in lemon juice, vanilla, and Greek yogurt until smooth.
5. Combine Wet & Dry (5 min)
Alternately add dry ingredients and milk, mixing just until combined.
6. Fold in Strawberries (2 min)
Gently fold in chopped strawberries evenly.
7. Bake (25-30 min)
Pour batter into pan and bake until a toothpick comes out clean. Cool completely before frosting.
8. Make the Frosting (10 min)
Beat cream cheese and butter until smooth. Gradually add powdered sugar and lemon juice to taste. Fold in diced strawberries.
9. Frost & Serve! (5 min)
Spread frosting over cooled cake. Slice and enjoy!
Store leftovers in the fridge for up to 3 days.
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